This recipe was used during the Cakes: Classical to Modern class at George Brown College. It is a variation on the Super Caramel Crunch cake by La Rocca substituting hazelnuts for pecans.

About This Recipe

  • Source:
  • Category: Dessert
  • Yield: Two 7" cakes


Meringue Noisette Layers

  • 115 grams ground hazelnuts
  • 30 grams cornstarch
  • 8 egg whites
  • 455 grams sugar
  • 5 grams vanilla

Butterscotch Caramel

  • 900 grams sugar
  • 200 grams water
  • 20 grams glucose
  • 350 grams 35% cream
  • 110 grams unsalted butter

Chantilly Cream

  • 1000 grams 35% cream
  • 50 grams sugar (optional)
  • 15 grams gelatin leaf (7 sheets)
  • 40 grams water


Meringue Layers

  1. Draw six 7" circles on 2 pieces parchment paper.
  2. Blend together the hazelnuts and cornstarch; set aside.
  3. Whip egg whites to thick foam; slowly add the sugar and continue whipping until the meringue forms stiff peaks.
  4. Add the vanilla and mix until blended.
  5. Fold in the nut mixture by hand.
  6. Using a #6 plain piping tip, pipe the meringue in a spiral within the circles drawn on the paper.
  7. Bake at 300°F for 1 h 15 min until the meringue is dry. Note: Baking temp can be reduced to 250-275°F and baked longer to prevent meringues from forming air pockets.


  1. Heat the cream just until scalded; set aside.
  2. Place sugar, water and glucose into a pot and cook on high heat to caramelize to a light golden colour.
  3. Wash the sides of the pot down during the early stages of cooking.
  4. Remove from heat.
  5. Add the cream carefully (mixture will boil violently) in stages and mix until blended.
  6. Add the butter and mix until blended.
  7. Pour caramel into baking trays and place in the fridge until cool and starting to set.


  1. Soak gelatin in a bowl of water until soft.
  2. Remove from water and place in a pie plate with 40 grams of water; set aside.
  3. Place cream and sugar (if using) in a mixing bowl and whip to medium firm peaks.
  4. Heat the gelatin just until dissolved. Temper with some cream.
  5. With the mixer running, add the gelatin mixture to the cream and continue whipping to firm peaks. Add quickly, or the gelatin will form lumps.


  1. Spread a thin layer of butterscotch on each layer of meringue.
  2. Place one layer of meringue on the cake board.
  3. Using a #9 plain piping tip, pipe a spiral of cream over the top of each meringue layer.
  4. Stack the 2nd and 3rd layers of meringue on top of the 1st layer.
  5. Using a paper cone, pipe the butterscotch on the top layer in a zig-zag pattern.
Crunchy Caramel Cake


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